Nuts are a powerhouse of nutrients. You ought to have a handful every day to acquire its advantages. You may also strive to make these healthy and delicious recipes with nuts.
Hathmaluwa
Ingredients
200 gm Cashew nuts (uncooked, unroasted)
50 gm eggplant
50 gm jackfruit seeds
50 gm runner beans
50 gm candy potato
50 gm pumpkin
50 gm Matala (baby potatoes)
50 gm ash plantain
50 gm carrot
half tsp turmeric
1 tsp chili powder (unroasted)
1 tbsp spice blend with cinnamon, cardamom, cloves (unroasted)
Salt
20 gm crimson onions
20 gm green chili
10 gm curry leaves
1 cup coconut milk: thick cream (first squeeze) and diluted (2nd squeeze)
1 cup of water
Method
Clean and wash the cashew nuts nicely and soak them for a few hours; chop the peeled jack seeds and keep them apart.
Cut eggplant, runner beans, candy potatoes, pumpkin, Matala, ash plantain, and carrot into dice.
Add onions, garlic, and green chili in a clay pot and add water at the side of all spices; when you add spices, add soaked cashew nuts and jack seeds, and cook dinner for a few minutes.
Then, add long beans, pumpkin, and ash plantains with the first coconut milk extract, and prepare dinner until it is achieved.
Once the vegetables are cooked, smash the jackfruit seeds with a spoon and blend well.
Mustard seeds can be brought in line with your desire.
Pistachio and Mango Opera (Photo credit score: Novotel Imagica Khopoli)
Pistachio and mango opera
Ingredients: (Serves 4)
• 180 Gm Icing sugar
• 212 Gm Almond powder
• 62 Gm Flour
• 6 Egg whites
• 6 Eggs
• 92 Gm Castor sugar
• 45 Gm Butter, melted
• 12 Ml Vanilla essence
For the chocolate ganache:
• 125 Kg Fresh cream
• 250 Kg Dark chocolate
For Buttercream:
• 6 No Yolks
• 160 Gm Sugar
• 55 Ml Water
• 225 Gm Butter
For Mango curd:
• 35 Gm Butter
• 2 Egg yolks
• 65 Gram Sugar
• 9 Gm Custard powder
• 1 Lemon zest
• 55 Ml Mango Pulp
Method:
• Place the oven rack in the center position and preheat the oven to 425°F. Beat the eggs in a large bowl. Add the almond flour and castor sugar and mix until just mixed. Re-sift cake flour over the batter and gently fold in.
• Beat egg whites in a bowl with wiped-clean beaters at medium velocity until foamy.
• Fold one-third of the whites into the almond combination to lighten, and lightly fold in the last whites. Bake until very faded golden, eight to 10 mins.
Prepare Chocolate Ganache:
• Take a saucepan, warm the cream, and add chocolate. Whisk it well.
Prepare Buttercream:
• While syrup boils, beat yolks in a massive bowl with smooth beaters at medium speed for around one minute till it turns into the cold.
• Put butter slowly and fold it properly to make a smooth buttercream.
Prepare Mango curd:
• In a saucepan, warm the mango puree, add sugar, pectin, and cornstarch, cook for about two minutes, add butter, and mix. Cool it to make it thick.
Assemble Cake:
• Put the rectangular sponge on a plate, then brush generously with one-third of the coffee syrup. Spread half of the buttercream calmly over the top with a smooth offset spatula, spreading to the edges.
• Arrange both cake strips side by side via facet on a pinnacle of the primary layer, then brush with half of the ultimate coffee syrup. Spread half of the glaze calmly over the top, spreading just to the edges.
• Now, place a layer of mango curd over the second layer of sponge, top with the ultimate cake rectangular, and brush with the closing espresso syrup.
• Spread the closing buttercream frivolously over the top, spreading simply to the edges. Again, the second sponge layer is going like the first one; after that, spread mango curd within the second layer. Again, the sponge is placed like the first one; remaining, it unfolds the chocolate ganache because of the ultimate glaze.
• Mango and Pistachio Opera is ready to serve.
